Brazilian feijoada

By • September 19, 2013 0 Comments

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Author Notes: Traditional dish in BrazilRosangela


Serves 10-12

  1. History: Feijoada is the most traditional dish of Brazil, I would say is the national dish, since the time of slaves until today it is consumed from North to South of the country, especially on Saturdays. How to serve: Feijoada is traditionally served atop Brazilian Rice, and accompanied by Couve a mineira, which is Brazilian style Collard Greens, Sprinkled on top is Farofa, which is toasted manioc flour, and oranges that are peeled and sliced and served on the side. And don’t forget the hot pepper sauce!
  2. Ingredients: 1 kg black beans (kidney beans) 6 bay leaves 1 Tsp cummin Coarse salt and ground black pepper, to taste 4 tablespoons vegetable oil 2 medium yellow onion, finely chopped 100 gr cloves garlic, minced 2 cubes beef stock 1/2 can tomato sauce 1 Tsp sugar 1 fresh Pork feet 200 gr pork ears, cut into 1-inch pieces 1 fresh pork tongue, cut into 1-inch pieces Smoked: 300 gr calabresa or portuguesa sausage 300 gr paio sausage (is made of pork loin, seasoned with garlic, salt, and Capsicum pepper and smoked). 100 gr bacon Meats: 200 gr Top round beef 200 gr Pork tenderloin 400 gr pcarne seca (Brazilian salted cured beef) (Translated carne seca means “dried meat”. Thin strips of dried, salted beef essentially the same as beef jerky found in the U.S. You can substitute the carne seca with good quality jerky; not the reconstituted snack form found in many grocerystores. It is best purchased from a meat market or butcher that makes their own).
  3. Procedure: 1. Wash the beans. Soak the beans for at least 8 hours or overnight in a large bowl with water to cover at least a few inches. 2. At the same time, soak the dry meat in water, changing the water at least once, and then discard the water and rinse the pieces before cooking. 3. In a large pot, add the dry meat, the nesting pork pieces (ears, feet and tongue), add water to cover and boil for 20 min. Then discard the water. Optional: as in Japan we use fresh nesting parts (are not smoked), on a Teflon frying pan I seal them and deglaze with cAchaça to take off the smell. Reserve. 4. After the beans are done soaking (take off the foam floating on the surface of the soaking water), place them with the bay leaves in a large pot with the same water (add more if needed) to cover by at least 3 inches. Bring the beans to a boil over medium heat (20 min aprox). 30 min 5. Meanwhile, cut the bacon and sausages into 1-inch pieces. In a non stick skillet, sauté them and reserve. 6. Cut the pork tenderloin and beef in 2 inch sections. Chop the onion and garlic. Heat oil in a large heavy skillet over medium-high heat. When oil shimmers, add onion and cook, stirring occasionally, until browned. Sprinkle 1/4 teaspoon salt over minced garlic and smash into a paste using the side of a knife blade. Add garlic to the skillet and cook until golden brown, about 2 minutes. Add the pork and beef meat, cumin and sauté until lightly brown, finish with the tomato sauce. Reserve 7. Cut the dry meat and nesting pork pieces and add them to the beans. Continue to simmer gently for at another hour, adding water as necessary. 8. Add the pork and beef and continue cooking for another half and hour. Add water as necessary to keep beans covered. 9. Add the sausages and stock cubes. Check the cooking and Simmer for about 1 1/2 hours or until soft. Make sure the heat isn’t too high, and that you stir it often, to prevent the beans from burning. 10. Season with salt and pepper to taste. Add the Tsp of sugar to balance the final seasoning. 11. To obtain a thick broth, separate 1/4 of the beans and cook until soft, mash with the shell and mix in the feijoada (optional step). 12. Remove the bay leaves. Re-season with salt & pepper if needed. 13. Feijoada has a nice creamy consistency when done. 14. At this point, you can remove the meats and serve on the side, or leave them in the beans. Do not freeze for more than 30 days

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